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Crockpot Creamy Chicken Noodle Soup


Creamy Chicken Noodle Soup with carrots, celery, onions, mushrooms and spices...mmmm, mmm good!

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Rate this recipe 4.3/5 (185 Votes)


  • 1 (32 ounce) container reduced-sodium chicken broth
  • 3 cups water
  • 2 1/2 cups cooked chicken, chopped, about 12 ounces
  • 1 1/2 cups carrots, sliced, about 3 medium
  • 1 1/2 cups celery, sliced, about 3 stalks
  • 1 1/2 cups fresh mushrooms, sliced, about 4 ounces
  • 1/4 cup onion, chopped
  • 11/2 teaspoons dried thyme, crushed
  • 3/4 teaspoon garlic-pepper seasoning
  • 3 ounces reduced-fat cream cheese, cut in cubes
  • 2 cups dried egg noodles


Servings 8
Adapted from


Step 1

In a 5- to 6-quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme and garlic-pepper seasoning.

Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours.

To finish the soup, if you had cooked it for 6-8 hours on low-heat setting, turn cooker to high-heat setting.

Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.

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